Super Vegetable Souffle
|Canned condensed cream of vegetable soup/Null||10 3⁄4 Ounce (1 Can, Undiluted)|
|Shredded cheddar cheese/Null||1 Cup (16 tbs) (Null)|
|Dry mustard/Null||1⁄4 Teaspoon (Null)|
|Dill weed/Null||1⁄4 Teaspoon (Null)|
|Eggs/Null||6 , separated (Null)|
|Cream of tartar/Null||1⁄4 Teaspoon (Null)|
Heat oven to 350°.
Butter 8-cup souffle dish or 2-quart casserole.
Make a 4-inch band of triple thickness aluminum foil 2 inches longer than circumference of dish; butter one side.
Extend depth of dish by securing foil band, buttered side in, around top of dish.
Combine soup, cheese and seasonings in small saucepan; heat slowly until cheese is melted.
Remove from heat.
In large mixer bowl, beat egg whites and cream of tartar until stiff but not dry; set aside.
In small mixer bowl, beat egg yolks until very thick and lemon colored; stir into cheese mixture.
Stir about 1/4 of egg whites into cheese mixture.
Gently fold mixture into remaining egg whites.
Carefully pour into souffle dish.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean.